Spicy Mussels With Cauliflower, Basil and Lime

• 1/2 small head cauliflower
• 2 tablespoons extra-virgin olive oil
• 2 small shallots, peeled and thinly sliced
• 2 small red Thai chiles or other hot red chiles, seeded and finely chopped
• 2 large garlic cloves, thinly sliced
• Kosher salt, as needed
• 2 pounds mussels, scrubbed
• 1/2 cup torn basil leaves
• Juice of 1 lime, more as needed
• Crusty bread, for serving

1. Cut the cauliflower into small 1/2-inch florets; dice the stems.
2. (You should have about 2 cups; save any extra for another purpose.)
3. In a large pot over medium heat, warm the oil.
4. Add the cauliflower, shallots, chiles, garlic and a large pinch kosher salt.
5. Cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.
6. Add the mussels to the pot.
7. Cover and cook over medium-high until most mussels have opened, 7 to 10 minutes.
8. Discard any unopened mussels.
9. Stir in basil and lime juice.
10. Season with kosher salt.
11. Serve immediately, with crusty bread for soaking up juices.

cauliflower, extravirgin olive oil, shallots, red thai chiles, garlic, kosher salt, mussels, torn basil, lime, crusty bread

Taken from cooking.nytimes.com/recipes/1015280 (may not work)